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Cracker Barrel Chicken Casserole

    1 cup yellow corn meal
    1/3 cup flour
    1 1/2 teaspoon baking powder
    1 tablespoon  sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    2 tablespoons vegetable oil
    3/4 cup buttermilk
    1 egg
    1/2 cup butter, melted

  Chicken Filling:
    2 1/2 cups cooked chicken breasts (cut into bite-size pieces)
    1/4 cup yellow onion (chopped)
    1/2 cup celery (thin chopped)
    1 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 can cream of chicken soup
    1 3/4 cups chicken broth
    2 tablespoons butter

  Mix first nine ingredients together in mixing bowl until
 smooth. Pour into greased 8" x 8" baking pan and bake at 375F
 for 20 - 25 minutes until done. Remove from oven and let cool
 completely.

  When cool, crumble corn bread and place 3 cups of corn bread
 crumbs in mixing bowl. Add 1/2 cup  melted butter to crumbs and
 mix well, set aside.

  In sauce pan on medium low heat place butter. Saute onions and
 celery until transparent, stirring occasionally. Add chicken
 broth, cream of chicken soup, salt, and pepper. Stir until well
 blended and soup is desolved completely. Add chicken, stir and
 blend until mixture reaches a low simmer. Cook for 5 minutes,
 remove from heat. Place chicken mixture in buttered casserole
 dish (2 1/2 qt.), or individual casserole dishes (about four).
 Spoon cornbread crumb topping on top of chicken mixture (do not
 stir in chicken filling) and place baking dish in preheated oven
 at 350F for 35 - 40 minutes. The crumbs will turn a golden yellow.